Amazing Sauce Pan Brownies

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If you are looking for a good homemade brownie recipe, these amazing sauce pan brownies are one of my favorites. The one main difference with this brownie recipe versus other recipes I have is, there is no cocoa powder involved. Instead this recipe uses bittersweet chocolate and semi-sweet chocolate chips for the batter.

Another thing that is different about these amazing sauce pan brownies is they are all mixed in the same sauce pan that you melt the butter and chocolate in. It makes for easy clean up. These brownies are my go to when I want results similar to a box mix. These brownies are moist and fudgy! My favorite part of the brownie is the chewy edges.

Amazing Sauce Pan Brownies |

Start by melting butter, unsweetened chocolate, and semi-sweet chocolate chips together in a large sauce pan. Once melted and combined, remove from the heat and mix in sugar and brown sugar. Allow the mixture to cool until warm.

Once the mixture is warm you mix in the eggs one at a time. Then add in some vanilla, salt, and flour. Mix until the flour is just combined. You don’t want to over mix it. Then pour the batter into a 9 x 13 pan that is lined with foil and sprayed with non-stick cooking spray. Bake at 350 degrees for about 30 minutes, until a toothpick inserted in the center comes out clean.

Amazing Sauce Pan Brownies |

Here is what you need to make the
Amazing Sauce Pan Brownies

  • EGGS
  • SALT

Amazing Sauce Pan Brownies

Real Mom Kitchen

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Brownies and Bars
Cuisine American
Servings 15 servings
Calories 346 kcal


  • 1 cup butter
  • 4 oz unsweetened baking chocolate
  • 4 oz semi-sweet chocolate chips about ¾ cup chocolate chips
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • ¾ tsp salt
  • 2 tsp vanilla
  • 1 cup flour


  • Preheat oven to 350 degrees. Line a 9×13 inch pan with foil and spray with non-stick cooking spray.
  • In a large saucepan, over medium heat, melt butter and both chocolates together. Keep stirring until they are completely melted and mixed together. Remove from heat and add in both sugars. Stir until combined. Allow mixture to cool slightly. Your mixture should be warm, but not hot (you don’t want the eggs to scramble when you add them in). Add in 1 egg at a time and really whisk the mixture. You want each egg fully incorporated and glossy before adding in the next egg. Repeat until all the eggs are mixed in.
  • Add in your salt, vanilla, and flour. Mix together until the flour is just barely incorporated. Do not overmix.
  • Pour batter into your prepared baking dish. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean. Cool and cut into squares. Serves 15.


For thicker brownies, bake in a 9×9 inch pan at 325 degrees for 35- 40 minutes.


Serving: 1 serving | Calories: 346kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 237mg | Potassium: 155mg | Fiber: 2g | Sugar: 31g | Vitamin A: 445IU | Calcium: 36mg | Iron: 3mg
Tried this recipe?Let us know how it was!

This recipe is adapted from In Fine Taste.

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